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Chicken Stroganoff Potato Pie

The perfect meal to warm up the family on a weeknight. Topped with creamy mashed potato, this pie is perfect on its own, or paired with some steamed vegetables.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 4 large potatoes, peeled and chopped
  • ¼ cup (60 mL) milk
  • 2 tablespoons Flora Original Spread
  • 1 tablespoon oil
  • 500 g chicken thigh fillets, diced
  • 1 onion, sliced
  • 1½ cups sliced mushrooms
  • 1 packet Continental Recipe Base Creamy Chicken Stroganoff
  • 1¼ cups (310mL) water
  • ½ cup frozen peas
  • 2 tablespoons sour cream
  • ¼ teaspoon ground paprika

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

564kcal

Energy (kJ)

2357kJ

Protein (g)

31.6g

Carbohydrate incl. fibre (g)

64.7g

Carbohydrate excl. fibre (g)

56.0g

Sugar (g)

9.3g

Fibre (g)

8.7g

Fat (g)

21.5g

Saturated fat (g)

6.5g

Unsaturated fat (g)

13.4g

Monounsaturated fat (g)

4.0g

Polyunsaturated fat (g)

4.6g

Trans fat (g)

0.1g

Cholesterol (mg)

122mg

Sodium (mg)

629mg

Salt (g)

1.57g

Vitamin A (IU)

168IU

Vitamin C (mg)

65.1mg

Calcium (mg)

87mg

Iron (mg)

4.44mg

Total

2257kcal

9428kJ

126.5g

258.9g

223.9g

37.4g

35.0g

86.1g

25.8g

53.5g

16.0g

18.5g

0.4g

490mg

2517mg

6.29g

671IU

260.5mg

349mg

17.77mg


  • 1 Preheat oven to 200°C. Boil potatoes until tender and mash with milk and spread.
  • 2 Heat oil in a frying pan and brown chicken. Add onion and mushrooms and cook until tender.
  • 3 Add Recipe Base, water and bring to the boil, stirring. Cover and simmer for 10 minutes, stirring occasionally.
  • 4 Stir through peas and sour cream. Pour into a large baking dish, top with mashed potatoes and sprinkle with paprika. Bake for 15 minutes.